Instead of trying to attend everyone's parties this holiday season, why not throw your own.
Amy and Sarah George from Double Yolked stopped by News4 Midday with ideas on how to feed your guests and stay on budget.
Endive, Pear, Walnut and Feta Cream Salad
**You can prepare the feta cream and toasted walnuts a day in advance
Ingredients:
2 Tb. Mayo
6 oz. Feta
1 Lemon Zest
6 oz. Greek Yogurt
1/2 tsp. Salt
1 tsp. Pepper
6 Endive
1/2 C. Chopped Walnuts (Toasted)
3 Pears
Directions:
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Feta Cream: In a food processor, combine the mayo, feta, lemon zest, Greek yogurt, salt and pepper. Pulse a few times to combine the ingredients. You still want some of the feta to have chunks throughout the cream. You can place the cream into a piping bag or just use a spoon when topping the salad.
Toasting the Walnuts: In a dry sauce pan, over medium heat, place the chopped walnuts into the pan. Allow for the walnuts to toasts until they are lightly browned. Toss frequently. Place toasted walnuts onto foil to cool.
Making the Salad: Chop off the end piece of the endive. Pull apart the leaves, making your way around the endive. You may have to trim off more of the end core to get more leaf pieces. You should get approximately, 8-10 leaves per endive.
Thinly slice the pear so it can fit inside the endive boats. Place 1 slice of pear into each
endive.
Next, in a piping bag, squeeze a small amount of the feta cream. Next, sprinkle on the chopped
walnuts. Place onto a platter and serve!
